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Street Corn Pizza with No-rise Crust

Posted by immaeatthat
August 14, 2015
Featured in: The Garden
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Street Corn Pizza with No-rise Crust

A whole-wheat homemade thin crust pizza topped with mexican street corn and cilantro.

Ooohhh look! Another recipe to add to your "summer must make" pinterest board.  Don't have a "summer must make" pinterest board?

Don't worry.  

There is still plenty of time to make one.  

Street Corn Pizza with No-rise Crust

And while you're off board making, definitely make an inspiration board too so you can have somewhere to gather all the ideas that make your soul sing.

Ideas that make your soul sing are a necessity of life.  

Something that makes my soul sing...pizza! (...and according to my pinterest board, so does the beach and donuts and white brick walls and cheese.  All of which are totally respectable things to make your soul sing.)

Street Corn Pizza with No-rise Crust

But pizza.  Let's discuss.

This pizza is mexican street corn (or my non-authenic mexican street corn) with a generous bowl of cilantro on top of the thinnest crust of your life.  I'm very much team thin crust.  While the majority of my love for thin crust pizza stems from loving the toppings to crust ratio you end up with, this crust is made all the better because it's no-rise! 

So if you're following along, this means you + pizza have a hot date night and it'll only take 30 minutes to get said pizza ready, which is something to throw your hands up about.

Street Corn Pizza with No-rise Crust

Also on this pizza are lime slices, which makes the entire pizza say, "I'm FRESH."  Or that's what the limes were telling me.  What are they telling you?

Now.  I took the lime slices off the pizza before I ate it.  But you guys, you should still add them to your pizza.  

Why?

Because this pizza is like that statement piece necklace you own that is interesting, eye-catching and everytime your wear it you feel great and people comment on it.  If you put limes on a pizza, people will comment on it.  I don't know if that comment will come from a place of love or a place of "oh my gosh that's so weird.  Why'd you do that?"(<--my husband's words).  BUT they'll comment.

Street Corn Pizza with No-rise Crust

And everyone could use a little more talking about pizza in their life.  Especially when it's a very vegetable happy pizza.

One last thing.  Since this pizza is way low in protein, I served it along with some rotisserie chicken, which means it's the perfect no-fuss, no-rise, oh-so-quick meal for summer.

Street Corn Pizza with No-rise Crust

Street Corn Pizza with No-rise Crust

Street Corn Pizza with No-rise Crust

Yield

serves 2-3

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup warm water
  • 1 teaspoon honey
  • 1/2 teaspoon instant yeast
  • 1/2 teaspoon salt
  • 1 ear corn, cut off cob
  • 1/2 cup cherry tomatoes, chopped
  • 1/2 cup red bell pepper, finely diced
  • 1 hatch chile pepper, finely diced
  • 1/2 large avocado, diced into large pieces
  • 1 cup cilantro
  • 3/4 cup parmesan, grated
  • 1/3 cup feta
  • 2 small limes, thinly sliced

Directions

  1. Preheat oven to 500ºF.  
  2. In a bowl, combine water, honey and yeast.  Allow to sit until bubbles form, about 5 minutes.  Add in flour and salt and stir until a dough forms.  Roll dough out on a floured surface into a large circle.  Try to get the crust as thin as possible (this dough will be too tough if baked as a thicker crust pizza so get the dough cracker thin).  Transfer the rolled out dough to a greased baking sheet.  To transfer my dough I folded the dough in half and then in half again.  Then I unfolded it on the baking sheet.  Bake for 10 minutes, or until crisp.
  3. While pizza crust is baking, prepare your toppings by sautéing corn, tomatoes, peppers and avocado in some olive oil (1-2 tablespoons) over medium-high heat.  Saute until soft and a nice char appears on the corn.
  4. Top baked pizza crust with parmesan cheese and return to oven to melt, should take ~1 minute.  Remove crust from oven and top with corn mixture, cilantro and garnish with lime slices.
  5. Slice & eat!

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immaeatthat

immaeatthat
Kylie Mitchell is a Registered Dietitian and the founder of the food/ lifestyle blog immaeatthat.com. She started the blog 5 years ago in an effort to stop disordered eating and help people fall back in love with a healthful relationship with food. Kylie works to promote positive body image, intuitive eating and HAES. Kylie also specializes in creative recipe development and high-res food photography. When not behind the computer or camera, Kylie works as an eating disorder dietitian. She is the author of The Single Serving Cookie eBook and The Cookie Dough eBook. Kylie lives in Houston, TX with her husband and puppy, where she likes to over- share on Instagram.
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